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Ingredients (Serves 6)
Brioche
Style Dough
400 g flour
15 g sugar
10 g salt
20 g fresh compressed yeast, crumbled
2 eggs
120 ml water
50 ml oil
Filling
600 g salmon fillet
100 g fresh green peas
Salt
Rice Pilaf
- 50 g unsalted butter
- 50 g onion, finely chopped
- 100 g rice
- 200 ml water or fish stock
200 g red kimchi
6 eggs, hardboiled
Egg Wash
1 egg yolk + 1 teaspoon water
White Butter Sauce
50 g shallots, finely chopped
100 ml dry white wine
1 tablespoon crÅme fraöche
100 g unsalted butter, cut into pieces and chilled
Salt, freshly ground pepper
Flour for bowl |
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Brioche Style Dough: Sift the flour onto a work surface and make a well in the center. Place the sugar and salt apart on the flour and the yeast to one side of the well. Note that the yeast must not touch the salt, as this will inhibit its action. Put the eggs, water and oil into the center of the well, gradually drawing in the flour using the fingers. Lift the dough and throw it down on a lightly floured surface. Repeat this technique for 8 to 10 minutes until a soft, smooth ball forms. |
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Lightly flour a bowl and place the ball of dough in it. Turn the dough until it is evenly coated with flour. Cover with a damp dishtowel and rest at room temperature for 11/2 hours. Roll out the brioche dough to form a large rectangle. Transfer to a baking sheet and refrigerate. |
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Remove any bones from the salmon filet using tweezers. Cut the fillet into escalopes 5 millimeters thick. Set aside. |
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Cook the peas in boiling salted water for approximately 5 to 8 minutes. Refresh immediately in cold water to stop the cooking process. Drain and set aside. |
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Rice Pilaf: Melt half the butter over low heat in an ovenproof container. Add the finely chopped onion and sweat. Add the rice and cook, stirring frequently until translucent. Add the water or fish stock, season with salt, and bring to the boil. Cover with parchment paper and a lid. Immediately transfer the container to the preheated oven and cook for about 20 minutes until all the liquid has evaporated. Remove from the oven and let stand for 5 minutes. Add the remaining butter, separating the grains of rice with a fork. Set aside to cool, then incorporate the cooked peas. |
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Remove the brioche dough from the refrigerator and brush the entire surface with egg wash. Spread a layer of red kimchi on the dough, leaving a border of 8 cm around it. Cover with the salmon escalopes, and the rice pilaf. Arrange the hard-boiled eggs in a line, down the center of the filling, parallel with the long sides of the rectangle. |
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Fold up the long sides to enclose the filling. The edges must not overlap by more than 2 cm. Lightly roll a rolling pin over the seam to seal. Turn the dough-filled package over carefully, so that the seam is underneath and fold the end flaps under it. |
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Rest the Koulibiac at room temperature for 15 minutes. Transfer to the preheated oven and cook for 30 minutes. |
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White Butter Sauce: Place the finely chopped shallots in a small saucepan, add the white wine, and reduce over medium heat until all the liquid has evaporated. Add the crÅme fraöche and bring to a boil. Remove from the heat and gradually whisk in the pieces of chilled butter until the sauce emulsifies. Taste and adjust seasonings. Keep warm over a bain-marie. To serve: Remove the Koulibiac from the oven, resting it for 15 minutes before slicing. Serve with White Butter Sauce. |
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